The overall effect reminds you of a dollhouse. Two small white tables are matched with refurbished pink vintage chairs. A hutch in front houses jars of classic candies with scoops and bags for the picking. On the shelves above the candy jars is an assortment of small giftware — little teacup and saucer sets packaged with rock-candy sticks, small hand-painted cake stands, decorative martini glasses.

The shop takes “open kitchen” to a whole new level — all the baking is done in the open space behind the oversized aqua-and-white counter, in a small oven the size one might have at home. In the kitchen area, a bright aqua hutch displays ingredients in plain sight — sugar, vanilla, sprinkles, Hershey’s Kisses, Jordan almonds.

And what does Simurra make in that tiny open kitchen?

“The cupcakes seem to be the big draw,” says Simurra. “Initially I wasn’t gearing to be a cupcake place, but they make people happy, so I’m happy to do them!”

The flavor lineup changes every few days. Favorite standouts include the “Nuts for Nutella” (vanilla cupcake with Nutella); a chocolate cupcake with a Hershey’s Kiss on the inside and on top; a vanilla cupcake with a cookie dough topping and center; and the “Almond Joy,” a chocolate cupcake with coconut frosting. The signature cupcake is a vanilla cupcake with vanilla icing and pink sprinkles. The cupcakes are moist and dense — I was surprised at how heavy the signature cupcake felt in my hand, though it melted in my mouth, a symphony of creamy, buttery, sugary goodness. The buttercream tastes extremely fresh and homemade.

One of Simurra’s specialties is her mini cookie “hamburgers”— a mint chocolate cookie “patty” in between two vanilla wafer “buns,” with green coconut “lettuce” and icing “mustard and ketchup.”

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Chocolate Tops, sugar cookies topped with chocolate buttercream, were the suggestion of a customer who had enjoyed a similar treat at a bakery in Baltimore. Further filling out the bakery case are Birds Nests (clusters of chow mein noodles, peanuts and white chocolate, topped with chocolate candy “eggs”); fudge, peanut-butter cookies; dipped Oreos; and coconut macaroons. Atop the case are chocolate-dipped pretzel logs and white-chocolate marshmallow pops. To wash it all down Simurra serves coffee (hot or iced) and raspberry lemonade. Italian ices are available as a cool treat for hot summer days.

Custom orders have been a great business for Simurra, especially in this season of graduation parties and weddings. Special-order items include party favors, extra-large cupcakes, party kits (cupcakes, icing, and disposable pastry tubes, so children can decorate at home), and special deliveries of pink or blue iced cupcakes to nearby Good Samaritan Hospital for new baby arrivals.

She has no plans to do full cakes. “I’d rather have something that tastes good than something that looks really good but doesn’t taste good, and I think a lot of cakes are like that,” Simurra explains.

Indeed, it is hard to imagine these rich buttery delights in any other form but a cupcake, topped with a whorl of softest buttercream, wrapped beautifully in pink tissue paper, and dusted with pink sprinkles.